Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor – it’s the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 24 deviled eggs |
Ingredients
- 12 large eggs (see Cook’s Note)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 to 2 dashes hot sauce, optional
- Kosher salt and freshly ground black pepper
- Finely chopped chives, for garnish
- Smoked paprika, for sprinkling
Instructions
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 70 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 95 mg |
| Sodium | 71 mg |
Reviews
I did it was absolutely wonderful . the Only thing that i changed was I cut my eggs with a cheese cutter. no jagged edges not much to clean up .
Robert Sumner
Robert Sumner
Delicious! I used half and half cream cheese/mayo or a sandwich spread! Whorstershaire and apple cider vinegar! I also garnish with smoked paprika, bacon bits and pimento olives! Came out awesome! ❤️
Very Very tasty recipe
So how about reviewing the actual recipe instead of reviewing how you make them? When you add this or that you are not reviewing the recipe as it was written, so what’s the point?
y
How my mom taught me exactly! There are never any left on the plate.
Made these for Memorial Day…came out GREAT!!
Very good, but the ‘Best’ ones have Worcestershire Sauce in them. Horseradish if you want a different kick that also complements.
I prefer to use Hellman’s mayonnaise yellow mustard diced celery onion powder and I love my little egg cooker with timer bell rings when done so easy and easy to peel off the shells I top them with the smoked paprika they are so delicious.
Pressure cook the eggs and they’ll easily peel. Also, I add a can of shrimp to mine and they’re delish!